General Tao Tofu

Submitted by Boomette

"A recipe from Ricardo that I made and liked a lot."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• Sauce

• 1⁄4 cup chicken broth or 1/4 cup vegetable broth
• 1⁄4 cup brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• 1 teaspoon sambal oelek

• Stir-Fry

• 454 g firm tofu, cubed and blotted dry
• 2 tablespoons cornstarch
• 1⁄4 cup canola oil (I used only 1/8 cup of oil and cooked the tofu in one batch)
• 4 green onions, finely chopped
• 1 teaspoon fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• salt and pepper

• Sides

• 1 broccoli, cut into florets steamed
• steamed rice

directions

1. Sauce: In a bowl, combine all the ingredients. Set aside.
2. Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
3. In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
4. In the wok, fry the onions, ginger, and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve immediately over rice. Serve with broccoli.

Reviews

[duonyte]

Quick dinner tonight. I used my preferred method to make the tofu cubes -- I sliced the block into three flat slices placed on a paper towel, covered with another one, then another plate and then some weights. Because things came up, this stood for about 3 hours. I then cubed the slabs and dredged them in cornstarch. The cubes turned into lovey brown nuggets - crispy on the outside and hardly there inside - an ephemeral creaminess. Mr Grumpy did not recognize it as tofu. I did end up using the full quantity of the sauce - do remember to stir it before throwing it in the pan - the cornstarch will settle as it stands. Also, I used just a fraction of the soy sauce, and the sauce was salty enough for us. Instead of broccoli, I used a frozen mix of Asian vegetables, on which I drizzled a touch of sesame oil. Quick to make once the tofu is pressed.

 

[Outta Here]

I have always been ambivalent about tofu, but this recipe made a convert. Tasted just like the chicken version I get at the local take-out. And really was easy to make. I might up the "heat" factor next time with more sambal oelek.

 

[Sharon123]

This was so good with the steamed broccoli. I was out of cornstarch, so used flour to thicken the sauce. Thanks! Made for PRMR game.